Black bread with raspberries and seeds

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  • 2 lb whole wheat flour
  • 1 packet dry yeast
  • 2 tbsp seeds of your choice (for example, sesame, flax, chia, poppy)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1/2 cup warm water
  • Cold water, as necessary
  • Butter to grease the baking pan


Put the yeast in a bowl and dissolve it into 1/2 cup of warm water, adding the tablespoon of sugar. Once everything is smooth, add 3 tablespoons of whole wheat flour. A liquid but thick, non-watery, mixture should be obtained. Allow to rest for 10 minutes, covered with a kitchen cloth.

After 10 minutes, add the flour and water little by little until completing two pounds. The mixture should be kneaded and not whipped. When the dough is ready, it will not stick to your hands. Be careful with the amount of water, you have to add it slowly. Once it is not sticky, add salt and the chosen seeds. Allow this dough to rest covered for 30 minutes.

Then butter a rectangular baking pan and bake for 25 minutes at 480°F. Allow to cool and enjoy. Cooking time could be 30 minutes; to verify if it is done, you have to poke the dough with a toothpick and it should come out dry, without any dough.